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Pesto is a cold sauce, originally from Genoa, the region of Liguria. When we think of Pesto we usually think of Fresh Basil, Parmesan Cheese, Olive Oil and Pine Nuts. It is probably one of the most popular sauces in the world.

Asparagi con fichi e pesto (always sounds good in Italian) Lean in 7 cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be displayed at many standard activities also. I am certain you will see lots of people who just like the Asparagi con fichi e pesto (always sounds good in Italian) Lean in 7 dishes that you simply make.

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Composition - Asparagi con fichi e pesto (always sounds good in Italian)

Lean in 7:

1. Prepare 125 g (6 stalks) - asparagus, woody parts removed
2. Get 2 for figs
3. Take 1/2 cup feta cheese or vegan alternative
4. You need 2 tbsps for almonds
5. Require of salt and pepper
6. Need 1 tsp - oregano/rosemary
7. Require Pesto with a twist:
8. Provide 1 cup of parsley
9. You need 2 tbsps basil
10. Get 2 tbsps of pecorino
11. Get 1/2 of garlic clove
12. Give 1/2 - lime zest/ juice
13. Get for few grinds of salt and pepper
14. You need 3 tbsps for extra virgin olive oil

Cacio e Pepe is literally pasta with cheese and pepper. This is apparently an internet sensation and I thought I would use it as another. Al mercato ho trovato degli asparagi freschissimi di stagione che ho voluto aggiungere ad un tradizionale pesto. Il sapore degli asparagi si e' sposato con il pesto creando una bella salsa verde chiaro, delicata, perfetta come condimento per una pasta o da spalmare su dei panini.

Asparagi con fichi e pesto (always sounds good in Italian)

Lean in 7 step by step:

1. Slice the asparagus diagonally if eating raw or steam for 3-5 minutes whole then plunge into ice cold water.
2. Quarter the figs, crumble the feta, chop the almonds and oregano/rosemary and place in a bowl. Drain the asparagus and add.
3. Pound all the dressing ingredients except the oil in a pestle and mortar then stir in the oil until combined.
4. Pour the dressing over the asparagus and adjust the seasoning.

L'ingrediente di stagione protagonista di questa ricetta sono gli asparagi. Riccardo e Stefano ci insegnano a preparare un pesto di ricotta, asparagi e mandorle. The fresh basil leaves give an amazing contribution and remind of Italian pesto alla Genovese sauce. Believe me, I am Italian, I'm so addicted to it! Food brings back such good memories.

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